Robert's Review of the Cold Drip Coffee Maker

I'm impressed. This is a beautiful coffee maker and it makes a very smooth cup of coffee. It stands about 23" tall and reminds me of an instrument you'd find in a chemistry lab. (I'm also attracted to vacuum pots for the same look.)

I have made two pots of coffee so far. The instructions said the result would be a concentrate that should be diluted to make a cup of coffee. On the first batch, using Sumatra Mandheling, I followed the instructions carefully. I loaded up the top beaker with ice, measured the exact amount of coffee (7 tablespoons) per the instructions, arranged the filters just right, added a little water to get it started, and adjusted the valve to deliver about a drop per second. It comes with a supply of paper filters and a cloth filter that is similar to the ones used in vac pots. It took about eight hours to finish melting and brewing. The coffee was not a concentrate but tasted very good after a minute in the microwave. The coffee was very smooth and mellow. I liked it. My wife liked it.

I then put the carafe in the refrigerator and tried it again after one week. Still good, better than most restaurant coffee, but not as good as before. In addition to making a great cup of hot coffee, it would be a good brew for freezing and then using in an iced coffee drink.

On my second batch, I used Ethiopian Yirgacheffe and changed the formula slightly. I wanted to make a coffee concentrate so I used 70 grams of coffee, with the same amount of ice. As you can see in the photo (just below the valve), I almost filled the cup with coffee grounds. This time I produced a concentrate. I diluted it two parts water to one part concentrate. I tried it cold and it was very good. I then heated it in the microwave and had a very good cup of coffee. Smooth and mellow. It had none of the "bite" you usually find in Yirgacheffe.

This lack of acidity and bitter taste appeals to many. The cold water coffee extraction makes a different tasting coffee because many of the harsh acids and oils never make it to the cup, as in the hot water process. I like the idea of having some coffee concentrate in the refrigerator or freezer for that quick cup or glass of coffee.

This coffee maker sells for $99 and is available from Coffee-Snob.com.

Coffee drinkers show lower diabetes risk

By Amy Norton

NEW YORK (Reuters Health) - It might be better to start your morning with a cup of coffee than a sugar-sweetened juice, at least where risk for type 2 diabetes is concerned, a new study suggests.

Researchers found that among more than 12,000 middle-aged adults, those who drank four or more cups of coffee each day had a lower risk of developing type 2 diabetes than those who rarely had a cup.

The findings, reported in the American Journal of Epidemiology, agree with those of several past studies.

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Talks between Starbucks and the Ethiopian Government Positive and Ongoing

Parties agreed to cooperate in the protection of Ethiopia's specialty coffee names

SEATTLE--(BUSINESS WIRE)--This week Starbucks ceo Jim Donald and his executive team had positive meetings with African coffee farmers, producers and government officials in Kenya, Tanzania, Rwanda and Ethiopia. In particular during the meetings in Ethiopia, Starbucks and government officials discussed the government's initiative to protect its specialty coffee names. The parties used these meetings as the first step in developing a solution. Starbucks fully supports the premise that any protection of specialty coffee names in Ethiopia should benefit Ethiopian coffee farmers.

"We were grateful for the opportunity to meet with the Ethiopian Prime Minister Melese Zenawi to talk about how we can work together on initiatives that will benefit coffee farmers," said Jim Donald, Starbucks president and ceo. "We believe the meeting was very cooperative and productive and we are committed to working with the Ethiopian government to find a solution that supports the Ethiopian coffee farmer."

As stated in the press release issued on Nov. 29, 2006 by the Ethiopian Intellectual Property Office, "both parties agreed to cooperate and work together in the protection and use of the Intellectual Property Rights of Ethiopia's specialty coffee names and for Starbucks to promote high quality Ethiopian coffees."

For more detailed information about Starbucks relationship with Ethiopian coffee farmers, please visit Business Wire.

Source: Starbucks

7-Eleven Drives Coffee Sales By Tracking Trends

7-Eleven Drives Coffee Sales By Tracking Trends, Adding Regionalization And Personalization

While 16-year 7-Eleven® veteran Donald Driver believes much of the company's rising coffee sales can be attributed to falling temperatures, he thinks other elements are at play. The hot beverage category manager closely watches coffee consumption and developments from coast to coast, both at 7-Eleven stores and other retailers to anticipate changing trends and tastes.

"Personalization is hot," Driver said in a prepared statement. "Just look at wireless phones and iPods. People choose colors, cases and ring tones to reflect their personalities and preferences. Consumers want to personalize their beverages, too. At 7-Eleven, they can do that conveniently in a self-service environment without having to wait in line to place an order, have it made and then served -- all of which can take an eternity when you're in a hurry or have a lot to do."

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Brazilian drought leaves coffee crop high and dry

Growers say output will drop to a four-year low

By CARLOS CAMINADA
Bloomberg News

Brazilian coffee grower Joaquim Jose de Oliveira won't be bringing his full harvest to market this year. Drought that has weakened next season's crop is forcing him to husband this season's.

"I'm only selling enough to keep going," Oliveira said. "Otherwise, next year I'll have almost nothing to sell."

October rains came too late for trees in the prime coffee-growing region to recover from the driest winter in two decades. Few plants have flowered properly, meaning next season's harvest will be meager.

Forecasters say output in the world's largest coffee-producing nation will fall to a four-year low. That has pushed up futures prices by 10 percent in the past month to $1.2265 a pound on the New York Board of Trade. Prices may rise to as much as $1.35 a pound in coming months as farmers like Oliveira hold back supplies, coffee trader John Wolthers said.

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Avoiding the buzz? Some caffeine lurks even in decaf beans

By HELENA OLIVIERO
The Atlanta Journal-Constitution
Published on: 11/27/06

If your decaf java is giving you a bit of a kick, it's probably not your mind playing games on you.

Almost all decaffeinated coffee contains some measure of caffeine, according to a new study by University of Florida researchers. While the punch is often mild, decaf coffee isn't the same as caffeine-free. It's more like caffeine light.

The University of Florida analysis of caffeine levels in 10 servings of 16-ounce decaffeinated drip-brewed coffee beverages from nine national chains or local coffeehouses found that all but one — instant decaffeinated Folgers Coffee Crystals — contained caffeine, ranging from 8.6 milligrams to 13.9 milligrams. By comparison, an 8-ounce cup of drip-brewed coffee typically contains 85 milligrams of caffeine.

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Costa Rica Coffee

Costa Rica's Coffee History

The history of Costa Rican coffee began in 1854 when a group of visionaries in import-export, took on a complicated task: to export coffee directly to London, England.

These forward-looking businessmen were aided by Mr. William Le Lacheur, the Captain of the English sailing vessel, Monarch, which transported sacks of 100 pound coffee to Europe.

The coffee business has had success since, up to and including our Golden Bean that we know today. The growth and marketing of our coffee changed forever this sleepy little corner of the Spanish Empire. Our country was modernizing: the younger generations with intellectual thoughts were able to continue their university studies in cities like London and returned to Costa Rica as doctors and engineers and contributed to the improvement, quality and style of life for all of Costa Rica.

Seven coffee regions

According to Dr. Ernesto Illy, 70% of the intrinsic quality of the coffee bean is determined by the genetic characteristics of the seed, and 30% by the ecosystem in which it is cultivated. Only when the genetic difference is remarkable, as in the case with arabica vs. robusta, is the difference notable. Otherwise, the ecosystem in its totality (latitude, altitude, soil, composition, rain and temperature) will contribute to the optimal conditions for a superb coffee. Costa Rica offers a diversity of flavors in its coffee from the following regions:

Turrialba

Turrialba's coffees are characterized by a smooth acidity and good aroma. Coffee here is grown at altitudes between 1970 and 2960 feet.

Valle Central

With the aid of its climate and volcanic grounds that have a height between 3950 and 5260 feet, Valle Central produces coffee with excellent characteristics and a smooth, chocolate-like flavor.

Valle Occidental

Grown at an altitude ranging from 3280 to 3950 feet, coffee from this region is known for its acidity and the body. It yields a balanced cup with a presence of fruity flavors like peach and apricot.

Tres Ríos

This region's altitude ranges from 3950 to 5430 feet and offers excellent climatic conditions, which yield an excellent cup with a perfect balance.

Tarrazú

Tarrazú coffee beans are hard, with a tightly closed fissure. Produced at high altitudes and with a late ripening cycle, Tarrazú coffee is highly regarded throughout the world. Altitude: 1,200 to 1,700 meters (approx. 3,950-5,590 feet)

Brunca

Brunca's early harvest is noted because of its compatibility with coffee from other latitudes. It is located at altitudes between of 2630 and 3950 feet.

Orosí

Fertile soils and an exceptional climate produce a brew of excellent quality, made from a long, hard grain of uniform shape that is the result of a slow ripening process. Altitude: 900 a 1200 m. (approx. 2960-3950 feet) Cup.

Specialty Coffee Association of Costa Rica

A cup of confusion: Is coffee healthy or not?

New studies suggest java helps protect against major diseases

MSNBC

Karen Collins, R.D.

Considering all the past concern about possible health risks from drinking coffee, newer reports of coffee’s possible protective effects may leave many people confused.

Overall, recent studies suggest that coffee (regular and decaffeinated) may offer a variety of health benefits against diseases such as cancer and diabetes. However, coffee may not deserve a place in the same category with other healthful foods like vegetables, fruits and whole grains.

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Guatemalan coffee growers map out distinct regions

Atlas an attempt to stop pretenders from horning in on gourmet beans

By MICA ROSENBERG
Reuters News Service

ACATENANGO, GUATEMALA - Farmers from this lush valley between two Guatemalan volcanoes have made extra cash for years by pretending their coffee is from Antigua, a neighboring region famous for its chocolaty tasting beans.

"The intermediaries sell ripe coffee from Acatenango as if it is from Antigua. It's a problem all along the chain," said Luis Pedro Zelaya, president of the Genuine Antigua Coffee Growers Association, or APCA.

Some 100,000 60-kilogram bags of coffee were sold as Antigua last year — about double the 50,000 bags produced in the area around the famous Spanish colonial tourist town, the association said.

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